John Myers
Turnip and Carrot Pan
The perfect turnip and carrot pan recipe with a picture and simple step-by-step instructions.
- 12 small Nuremberg sausages
- 3 Carrots
- 3 May turnips — white turnips
- 1 Onion
- 2 tablespoon Curry
- 2 tablespoon Flour
- 250 ml Broth
- 250 ml Milk
- Salt
- Pepper
- Fry the sausages in a pan with hot oil, remove and keep warm.
- Peel the turnips, carrots and onion and cut into slices.
- Now sauté the vegetables with the onion in the roasting fat for about 5 minutes.
- Sprinkle the curry and flour over it, let it roast a little and then deglaze with the broth and milk – stir well so that no lumps are formed.
- Season the pan with salt and pepper and simmer for about 5 minutes, add the sausages again to warm them up
- Arrange the pan of vegetables on a plate with the sausages and potatoes and enjoy – Bon appetit; 🙂
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